Lighter Dairy-Free Lobster Bisque

Set a pot on medium high heat.  Once hot, add olive oil and the lobster meat.  Sear the meat for 2 – 3 minutes, or until sear marks appear along the edges of the meat and begins to turn bright red.

Reduce the heat to medium and once the pot has cooled down, add the butter and garlic. Continuously spoon the garlic butter over the lobster meat for 2 – 3 minutes. Add a pinch of sea salt & cracked pepper.

Remove ONLY the lobster meat from the pot and set aside.

Add olive oil, celery, onion and carrot. Cook the veggies until the onion turns brown and translucent, and the veggies have softened, about 4 – 5 minutes. Add the thyme and The Fit Cook Everyday blend. Cook for an additional 1 -2 minutes to “bloom” the spices.

Add the tomato paste and flour, and stir to create a thick paste.  No worries if some parts start sticking to the pot, just make sure it is not burning.  If it is burning, remove the pot from the heat to cool down and reduce the heat to medium-low.  Cook for 1 – 2 minutes.

Increase the heat to medium, then pour in the seafood stock and the almondmilk. Add a pinch of sea salt & pepper and bring everything to a light simmer. Use a wooden spatula to scrape the bottom of the pot to deglaze it. Reduce the heat to low-medium (gentle simmer), partially cover the pot and then cook for 25 – 30 minutes until the sauce begins to thicken.

Once the soup has thickened, remove the thyme sprigs. Then use an immersion blender to blend up the ingredients in the pot. Alternatively, let the soup cool down slightly, then add it to a blender to blend.

Season to taste with sea salt & pepper and stir in the remaining 1 tablespoon of butter.

Spoon out your serving of bisque, then add a portion of lobster meat right on top. Enjoy with freshly grilled veggies like asparagus and toasted sourdough.